乳杆菌有机酸耐受性及发酵果蔬汁性能分析

选择3?株从醋醅中筛选得到的高性能乳杆菌，考察培养基中不同浓度和种类有机酸对其发酵的影响，并比较其对12?种典型果蔬汁的发酵效果。结果表明鼠李糖乳杆菌LR-S、植物乳杆菌LP-D和植物乳杆菌LP-F分别对苹果酸、柠檬酸和酒石酸具有较好的耐受，进而对这些有机酸为主体的果蔬原料发酵更具优势。在桑葚汁等有机酸复杂的原料中双菌顺序接种发酵工艺具有显著优势。结果证明针对果蔬原料特点开发针对性抗逆菌种的必要性，并且顺序接种发酵工艺是提高乳酸菌果蔬发酵性能的有效方法。

Tolerance of Lactobacillus to Organic Acids and Their Fermentation Performances in Fruit and Vegetable Juices

In this study, the effects of different concentrations and types of organic acids in the medium on the fermentation characteristics of three high-performance strains of Lactobacillus isolated from fermented grains for vinegar brewing were investigated, and their fermentation performances in 12 typical fruit and vegetable juices were compared. The results showed that L. rhamnosus LR-S, L. plantarum LP-D and L. plantarum LP-F had good tolerance to malic acid, citric acid and tartaric acid, respectively, and were consequently superior in fermenting fruit and vegetable juices containing each of these organic acids as the major one. Sequential inoculation of two strains was suitable for raw materials with complicated organic acid composition such as mulberry juice. These results prove the necessity of developing targeted stress-resistant strains according to the characteristics of fruits and vegetables, and that sequential inoculation is an effective method to improve the fermentation performance of lactic acid bacteria on fruits and vegetables.